Description
These Puff Pastry Fruit Tarts are light, flaky, and topped with a vibrant mix of fresh fruit and a glossy glaze. Perfect for brunch, dessert, or any time you want a bakery-style treat at home.
Ingredients
- Puff Pastry: 1 sheet, thawed
- Mixed Fresh Fruit: 1 ½ cups (strawberries, blueberries, raspberries, or peaches)
- Cream Cheese: 4 oz, softened
- Sugar: 2 tablespoons
- Vanilla Extract: ½ teaspoon
- Egg: 1, beaten
- Apricot Jam: 2 tablespoons, warmed
- Powdered Sugar: for dusting, optional
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Unfold the puff pastry sheet and cut it into 6 equal squares. Place them on the prepared baking sheet.
- Spoon a dollop of cream cheese mixture in the center of each square and top with mixed fruit, leaving a small border.
- Brush the pastry borders with beaten egg, then bake for 15–18 minutes until puffed and golden.
- Once baked, brush fruit with warmed apricot jam for a glossy finish.
- Let cool slightly, dust with powdered sugar, and serve warm or at room temperature.
Notes
- Use any seasonal fruit you love.
- For extra shine, brush the glaze twice.
- Don’t overload the tarts with fruit to keep them crisp.
- Reheat leftovers in the oven for the best texture.
Nutrition
- Serving Size: 1 tart
- Calories: 220
- Sugar: 14g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: puff pastry tarts, fruit tarts, easy dessert, summer dessert, bakery style pastries